We love summer! One reason for this is that we adore the bounty of fresh produce that is in season. One vegetable that always seems to grow well is squash. Over the years, many items in our garden have yielded less than satisfactory results, but we never seem to have a shortage of squash. And since hot summer days aren’t conducive to eating heavy meals, we’re always looking for tasty ways to prepare the summer harvest, and this is one dish that’s a real crowd pleaser! So instead of bringing the prerequisite baked beans, cole slaw or potato salad to the next neighborhood barbecue, try serving up this cheesy summer squash casserole instead. We guarantee your friends will be asking for the recipe. Enjoy! Read more of this post

Pork tenderloin with roasted root vegetables and grapes is a low calorie, low fat way to enjoy the bounty of the harvest season. (Photo by Jathan Fink, Jadeworks Entertainment)

Few things say autumn to me like a huge platter of roasted veggies served alongside one of my favorite cuts of meat, pork tenderloin. I love it because it is a tasty cut that cooks quickly, but it also has great health benefits. If you’re watching your figure, tenderloin has only 93 calories per 3-ounce serving and is very lean. It is also rich in selenium which helps regulate your metabolism and protects the cells that line your blood vessels from damage. The addition of grapes lends moisture and a touch of natural sweetness to the meal. The best thing about this fall feast is that it looks simply gorgeous on your plate. Enjoy! Read more of this post

No matter what time of year it is, there is something comforting about homemade soup! If you are craving a hearty vegetable soup, look no further than this authentic Italian minestrone. Unlike the heavy tomato version you get when you pop open a can of store-bought soup, this has a clear meatless broth base that gets its delicious full-bodied flavor from a bounty of fresh veggies, herbs, seasonings and our secret ingredient, Parmesan cheese! Serve this minestrone up for lunch or dinner, accompanied by a market salad, grilled cheese sandwich or a warm slice of Italian bread.

1 small head cauliflower, cored, florets removed and separated into bite-sized pieces

6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)

1 small head cabbage, cored, outer leaves discarded and thinly sliced

16 ounces fresh tomatoes, chopped (about 2 cups)

2 tablespoons Kosher salt

1/2 teaspoon freshly ground black pepper, plus more for serving

1 rind of Parmesan cheese (optional)

1 (15-ounce) can chickpeas, rinsed and drained

2 large whole basil sprigs

Freshly grated Parmesan cheese

DIRECTIONS

Place 2 tablespoons of the olive oil, the onion and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil, and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 10 minutes or more.

Add the salt, pepper and Parmesan cheese rind and stir. Add more water if needed for the desired consistency—it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until the chickpeas are heated through, about 8 minutes. Serve in bowls with Parmesan cheese grated over top, freshly ground pepper and drizzled with olive oil.